20 Classic Casseroles & Stews

Outline:20 heart-warming recipes include everything from popular favourites and traditional classics to the more inventive and contemporary Tasty dishes for hearty main meals shown in over 130 specially commissioned inspirational colour photographs Presented in four sections covering meat and game, poultry and game birds, fish and shellfish, and vegetable dishes Essential information about making casseroles: equipment, techniques, ingredients, and how to make fresh stock Helpful professional hints and tips throughout, for perfect results every time you cook Warming and hearty, casseroles are the perfect comfort food, and here are 20 recipes representing the very best of traditonal classic main meal stews and delicious one-pot dishes combined with some new, innovative and exciting contemporary ideas.The book opens with an informative introduction that includes essential advice about making casseroles, covering ingredients, equipment, cooking ahead, freezing and defrosting. The delightful recipe selection is divided into four chapters focused on Vegetarian, Poultry, Fish and Meat dishes. Recipes range from Vegetable Stew with Roasted Tomato and Garlic Sauce and Spicy Goan Fish Casserole to Coq au Vin and Veal in Wheat Beer Sauce with Onions and Carrots.From old favourites to modern variations, there is something here for everyone. The 20 recipes are illustrated with more than 130 stunning, specially commissioned, colour photographs to show you exactly how each finished dish should look. This wonderful book will delight anyone who loves stews, casseroles and slow-cooked food, and will provide regular inspiration for cooking throughout the seasons.